This is a very old and simple soup that I was taught how to make in Italy. This soup was one of those dinner meals we favored and enjoyed weekly during the cooler seasons. There are very few ingredients in this recipe but none the less is a very satisfying dinner to me. I use vegetable broth but you can use whichever broth you prefer. I use Arborio rice in this recipe because this is how I met this soup and its delicious leftovers, for breakfast! http://en.wikipedia.org/wiki/Arborio_rice
2-3 servings (I eat them all, 2 bowls for dinner and 1 mug for tomorrow)
- 4 cups Vegetable broth (recipe here:http://www.squidoo.com/vegetable-broth)
- 4 cups fresh Spinach leaves (not easy to measure, I stuffed the measuring cup.)
- 4 handfuls of Arborio rice (yes, handfuls, the Italian way, cup your hand and fill it up with rice, 4 times)
- 2 tbsp Evo
- 1/2 an Onion, chopped
- Salt & Pepper
In a 5 quart sauce pan, saute the onion in the evo until translucent, add the spinach, chopped largely and cook until reduced and leaves are dark green and limp, add rice, mix and let saute a couple minutes. Salt and pepper the ingredients to taste. Add broth and let simmer until rice is cooked. Approximately 10 minutes.
Serve with grated Parmigiano, Buon Appetito!
*Leftovers are delicious!